Jossy George
Kuwait City,KU
Summary
Ambitious general manager with a proven track record of creating successful food service operations, managing staff, and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Customer-oriented General Manager with 3 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen. Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.
Overview
23
23
years of professional experience
1
1
Language
Work History
Operations Manager
Rester Suites Hotel (Refad Hotels)
Mahboula, Kuwait
08.2020 - Current
- .
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
- Set, enforced, and optimized internal policies to maintain responsiveness to demands.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Devised processes to boost long-term business success and increase profit levels.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Directed initiatives to improve work environment, company culture or overall business strategy.
- Analyzed and reported on key performance metrics to senior management.
- Developed and maintained relationships with external vendors and suppliers.
- Developed systems and procedures to improve operational quality and team efficiency.
- Developed and implemented strategies to maximize customer satisfaction.
- Increased profit by streamlining operations.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Reported issues to higher management with great detail.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
Food and Beverage Manager
Refad Palace Hotel (Refad Hotels)
Mahboula
05.2008 - 07.2020
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Managed Restaurants and outdoor caterings, and wait staff and directed hiring program.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for food quality and service.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
Assistant Restaurant Manager
Avanti Palace Restaurant, WLL
Salmiya
08.2007 - 05.2008
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Designed and implemented strategies to reduce costs and waste.
- Worked closely with restaurant owner to develop and implement marketing initiatives.
- Developed and implemented strategies to improve revenue and profitability.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
Operation Manager
Planters Home stay
Kottayam
01.2006 - 11.2006
- Monitor ongoing suitability of accommodation arrangements for guests
- Maintain good administrative and computer systems, documenting all information and keeping records information up to date
- Communicate regularly with homestay guests
- Devised processes to boost long-term business success and increase profit levels.
- Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Reported issues to higher management with great detail
- Trained new employees on proper protocols and customer service standards
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills
- Negotiated price and service with customers and vendors to decrease expenses and increase profit
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization
Assistant Food & Beverage Manager
Juhu Plaza Hotel
Mumbai
09.2004 - 12.2005
- Take care of all the functions that take place in the dining room or the main kitchen in the absence of the manger
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Take care of staffing and scheduling the staff for various functions that take place and assign duties to the subordinate for breakfast, lunch as well as dinner
- Taking care of all the problems and queries that the customers have and try to sort them as soon as possible
- To keep a close check on the quality, quantity, presentation and services given to the customers
- If all these functions are carried out properly , the popularity of the hotel rises among the customers.
Senior Captain
Palm Court Restaurant
Nagpur
03.2003 - 09.2004
- To assist the Outlet Manager with the smooth and efficient running of the Restaurant and replace him in his absence
- To ensure that all Staff report for duty punctually wearing the correct uniform and name tag at all times
- To ensure that all Staff provide a courteous and professional service at all times
- To assist in the training of the Staff ensuring that they have the necessary skills to perform their duties with the maximum efficiency
- To carry out any other reasonable duties and responsibilities as assigned.
- Interacted with team members, encouraging each to be outgoing and offer excellent service to customers.
Trainee Captain
The Pride Hotel
Nagpur
12.2000 - 03.2003
- Acted as manager on duty to field complaints and assure completion of day-to-day tasks.
- Delivered outstanding dining experiences for patrons.
- Maintained cleanliness of overall dining room.
- Coached lower-level servers on tableside preparation, deboning and flambéing.
- Greeted guests, answered questions about menu selections and offered drink pairings.
- Took basic reservations and communicated with waitstaff and kitchen about special accommodations.
- Set tables for basic and specialized services based on reservations.
- Processed orders and sent to kitchen employees for preparation.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Inspected dishes and utensils for cleanliness.
Education
BBA - Management
Rabindranath Tagore University
Madhya Pradesh2020-08
3 Year Diploma in Hotel And Catering Management - Hotel and Catering Management
Vani School of Hotel And Catering Management
Kottayam Kerala2000-01
Pre Degree -
ST.Thomas College
Pala Kottayam KeralaHigh School Diploma -
St.Augustine's High School Peringulam Kottayam
Kottayam KeralaSkills
- Staff motivation and Training
- Cash handling expertise
- Relationship-building
- Team player
- Ability to Work Under Pressure
- Decision Making
- Effective Time Management
- Leadership Skills
- Adaptability
- P > Staff training/development
- P > Relationship building
- P > Employee scheduling
- P > Deadline-oriented
- P > Efficient multi-tasker
- P > Effective leader
- P>Performance improvement
Accomplishments
- Earned" EMPLOYEE OF THE MONTH" at THE PRIDE HOTEL(5 star) Nagpur, India in DEC 2000, NOV 2001& MAY 2002
- Implemented "HAPPY HOURS CONCEPT" in Hotel Juhu Plaza(4 star) in Mumbai, India in 2004,Which help a lot to increase food and beverage revenue.
- Awarded "CERTIFICATE OF EFFORTS" for participation in "SPICE 'N' FLAVOUR "the ethnic food fest of Kerala at Nagpur in August 1999,2001
- Awarded "CERTIFICATE OF APPRECIATION" from "DYNCORP
INTERNATIONAL "on their Kuwait mission. -
Additional Information
Nationality : Indian
Visa status : 18 Transferable
Date of birth : 09/11/1979
Timeline
Operations Manager
Rester Suites Hotel (Refad Hotels)
08.2020 - Current
Food and Beverage Manager
Refad Palace Hotel (Refad Hotels)
05.2008 - 07.2020
Assistant Restaurant Manager
Avanti Palace Restaurant, WLL
08.2007 - 05.2008
Operation Manager
Planters Home stay
01.2006 - 11.2006
Assistant Food & Beverage Manager
Juhu Plaza Hotel
09.2004 - 12.2005
Senior Captain
Palm Court Restaurant
03.2003 - 09.2004
Trainee Captain
The Pride Hotel
12.2000 - 03.2003
BBA - Management
Rabindranath Tagore University
3 Year Diploma in Hotel And Catering Management - Hotel and Catering Management
Vani School of Hotel And Catering Management
Pre Degree -
ST.Thomas College
High School Diploma -
St.Augustine's High School Peringulam Kottayam
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